6 cups rolled oats
1 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1-1/2 cups coconut
3/4 cup vegetable oil
3/4 cup honey
2 tsp vanilla
Raisins to taste

Measure all dry ingredients into large cake pan.

Mix liquid ingredients together. Pour over dry ingredients.

Bake at 350 F for 30 to 45 minutes, stirring once or twice for even browning. Add raisins after baking, if desired.

Store in airtight container. Eat plain, over fruit, with milk or on top of yogurt.

(I love this mixed in with plain yogurt!) :stuck_out_tongue:


My family loves granola. We will have try this one. Here is one of our favorites.

Almond Crunch Granola

1/2 cup raisins
1 cup hot water or unsweetened apple juice
3 cups uncooked rolled oats
1 cup unsweetened shredded coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup soy nuts
1/4 cup powdered milk
1/2 cup wheat germ
1/4 cup wheat and oat bran
1 tsp cinnamon
1/2 cup chopped or sliced almonds (or any nuts you like)

Preheat oven to 250ºF. Soak raisins in water or juice overnight. In large bowl, combine all dry ingredients. Pour water or juice from raisins into a cup. Pour this liquid over the oat mixture and mix to moisten the grains. Spread this mix on two cookie sheets sprayed with nonstick cooking spray. Bake for 1 hour stirring every 15 minutes. Add raisins, turn off heat, and let mix sit in oven another 15 minutes. Should be dry and crackly; if not, leave in oven a little longer with heat on. Store in an airtight container at room temperature (or refrigerate).